The country’s longest running monthly food publication, Cook Magazine recently celebrated it’s 16th year with an evening of merriment, entertainment and prizes. Led by Cook Magazine Advertising Manager Marlon Aldenese and his team, the yearly party dubbed “Holiday Bash” was again a coming together of advertisers, subscribers, contributors, chefs and friends – everyone who has made Cook what it is today.
The event also served as an opportunity to launch Cook’s new baby for 2017 – the Business Mirror Cook Saturday Edition. Put to print in November 2016, the new insert in Business Mirror comes out every 1st and 3rd Saturday of the month. Created to cater to a new audience, Business Mirror Cook Saturday Edition aims to share recipes, restaurant finds and everything food-related to the core readers of Business Mirror, top executives and business leaders. Food has become more about the experience and entertainment than just sustenance, filling social media with posts of “Instagrammable” food pics. This hasn’t come unnoticed, even for those at the top of the economic pyramid. Quoting Cook Magazine Editor-in-Chief, Chef Dino Datu: “Everyone has got to eat, even the busiest of executives. We’d like to give them ideas on what’s new and what’s good, suggest a few recipes to those who like to tinker around in the kitchen on weekends.” T. Anthony Cabangon Chua, Publisher of The Business Mirror and COOK Magazine, talked about the magazine’s enduring presence for 16-years and its expansion into the broadsheet.
Houze Manila hosted the venue for the second straight year. Trophies were awarded to COOK’s Magazine top advertisers and agencies. Entertainment came in the form of singers Mayda Doryn Chua and Mr. Jeremy Layug, Saxophonist John Ray, and the Polytechnic University of Philippines’ dance group, Movers & Motion, who accompanied COOK Magazine’s Account Executive Michael Pituc to not one but two show stopping numbers.
One of the best things about the holiday bash is that COOK Magazine’s columnists and featured guests have a chance to showcase their food, making it a truly foodie affair. Chef Winston Luna, who runs a column about the business of food, runs Chefwix Catering. He served Corn and Carrot Supreme, Hainan Fish with Ginger Sauce, Buffalo Chicken Fillet in Ranch Dipping Sauce, and Indonesian Pork BBQ Spareribs. Dessert and Baking columnists Chef Jojo Cuesta Javier and Chef Edward Mateo made their signature cakes and pastries.
The 6th Holiday Bash gave away loads of prizes such as home appliances, kitchen gadgets, Hotel and Restaurant Buffet GCs, Kitchen Gadgets. Prizes were also awarded to those who came in their best enchanted finery and creative social media posts relating to the event.
COOK Magazine, on its 16th year remains as strong as ever, expanding its reach and continues to bring people together through food.
TOP ADVERTISERS AWARDEES:
RECOGNITION OF COOK MAGAZINE COLUMNISTS:
We would also like to thank the following sponsors:
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